Peel and wash the batata thoroughly to remove any dirt or debris.

Cut into large chunks to ensure even cooking.

Boil in a large pot of water until fork-tender (about 20-25 minutes), ensuring they are fully softened for smooth blending.

Drain well and set aside to cool slightly.

In a blender or food processor, add half of the cooked batata, evaporated milk, vanilla extract, salt, and spices.

Blend until smooth and creamy.

Add the remaining batata and coconut milk, then blend again until completely lump-free and silky in texture.

Pour the blended mixture into a large pot over medium-high heat.

Stir in the sugar and cook, stirring constantly, until the mixture thickens to a pudding-like consistency (about 10-15 minutes).

Lower the heat if needed to prevent burning and ensure even thickening.

Remove from heat and let cool to room temperature before transferring.

Transfer to a serving dish and refrigerate for a few hours until fully set.

Garnish with toasted coconut, raisins, or an extra sprinkle of cinnamon before serving.

For added indulgence, serve with a drizzle of sweetened condensed milk or a scoop of vanilla ice cream.

Enjoy your homemade Jalea de Batata, savoring every bite of this creamy, spiced treat!